Description
These Peppermint Hot Chocolate Cookies are the perfect festive treat for the holiday season. Rich chocolate cookie dough is studded with chocolate chips, peppermint pieces, and mini marshmallows, creating a delightful blend of flavors. Topped with extra marshmallows and crushed peppermint for a decorative finish, these cookies are a must-have for any Christmas baking spread.
Ingredients
Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup peppermint baking chips or crushed peppermint candies
- 1/2 cup mini marshmallows (optional)
- Extra crushed peppermint and marshmallows for topping
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Mix Dough: Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in the chocolate chips, peppermint chips, and mini marshmallows.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Press extra marshmallows and crushed peppermint on top of each dough ball. Bake for 9–11 minutes until edges are set but centers are slightly underbaked.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, chill the dough for 20–30 minutes if it’s very soft.
- Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
